It doesn’t look like much, I know, but this really is a flavor explosion. Unfortunately we are out of fresh local tomatoes and used on the vine tomatoes imported from Texas, but I can only imagine how amazing this would be with fresh produce sun-warmed from the garden.
As you can see I put the whole darn thing through the Cuisinart. There is still a little chunk left to this that you could get a crunch of onion or cucumber. I eat salad on a regular basis and definitely wanted a different consistency than that. We had also gone down to Palm Beach last weekend and was fighting against the daylight for a picture, so I was trying to economize my time! Much as I always love to hone my knife skills (pun intended), it was just begging for the cuisinart.
And those toasts. Oh how I love Goat Cheese. It is so tangy… the perfect counterpoint to the richness of the Gazpacho. I added dill to mine, but Basil would have been equally appropriate and delicious.
I would definitely make this again, though I would shoot for when I could get local tomatoes. Still adjusting to the early seasonality of local produce here in Florida!